Jeanne Jones' syndicated recipe-makeover column, "Cook It Light," regularly offers lower-fat and lower-calorie versions of favorite food preparations. (Jones' column appears regularly in the Deseret News.)
Seven-Layer Salad, an appealing summer dish, is one of 200 revised recipes in her new book, "Jeanne Jones' Homestyle Cooking Made Healthy" (Rodale Press, $27.95)."In these makeovers," Jones writes, "I have kept two goals constantly in mind: The revised dish must taste as good as the original, and the revised dish must meet current nutritional guidelines for healthy eating."
In this book, her new version of Chicken Potpie has 8 grams of fat per serving instead of the traditional 41 grams, and the calorie count is reduced to 411 from 827. Tuna Noodle Casserole, which once weighed in at just over 1,000 calories and 41 grams of fat per serving, is reborn with 622 calories and 14 grams of fat.
Reductions are similar for this updated summery salad, with 198 calories per serving and 7 grams of fat.
6-ounce package (8 cups) assorted young greens, torn into bite-size pieces
2 large ribs celery, thinly sliced
1/2 pound trimmed radishes, sliced
2 scallions, sliced
6 slices turkey bacon, cooked and drained
10-ounce package frozen green peas, thawed
1 1/2 cups fat-free mayonnaise
1/2 cup (2 ounces) shredded extra-sharp Cheddar cheese
Place the greens in the bottom of a large glass bowl. Add the celery, radishes, scallions, bacon and peas in individual layers. Carefully spread the mayonnaise over the peas, covering the top completely and sealing to the edge of the bowl. Sprinkle with the cheese. Cover the salad tightly and refrigerate at least 2 hours but no longer than 12 hours to blend the flavors before serving.
To serve, toss the salad and spoon onto chilled plates. Makes 6 servings.
Nutrition facts per serving: 198 cal., 7 g fat, 25 mg chol., 761 mg sodium, 23 g carbo., 10 g pro.